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Cozy Dutch Oven Campfire Chili Mac with Cheddar Crust

Dutch Oven Campfire Chili Mac - featured image
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A hearty and comforting chili mac cooked in a Dutch oven with a crispy cheddar cheese crust, perfect for campfire or oven cooking.

Ingredients

Scale
  • 1 lb lean ground beef (or ground turkey)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 14 oz canned diced tomatoes
  • 2 cups beef broth
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Optional toppings: sour cream, chopped green onions, jalapeños

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and shred the cheddar cheese. Measure out your spices and liquids so everything is ready to go. (About 10 minutes)
  2. Brown the beef: Heat 2 tablespoons of olive oil in your Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with your spoon. This should take 5-7 minutes. Drain excess fat if needed.
  3. Sauté vegetables & spices: Add the diced onion and garlic to the beef. Cook until softened and fragrant, about 4 minutes. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.
  4. Add liquids and tomatoes: Pour in the beef broth and canned diced tomatoes with their juices. Stir well and bring to a simmer. Cook uncovered for about 10 minutes to thicken slightly.
  5. Cook the macaroni: Stir in the uncooked elbow macaroni. Ensure pasta is submerged, then cover with the Dutch oven lid. Let it simmer gently for 10-12 minutes, stirring occasionally. Add more broth if it looks dry before pasta is fully cooked.
  6. Add cheese and create the crust: Remove the Dutch oven from heat. Sprinkle shredded cheddar evenly over the top. For campfire cooking, place hot coals on the lid for 5-7 minutes to melt and crisp the cheese. For oven, broil on low or bake at 375°F (190°C) for about 8 minutes until bubbly and golden.
  7. Serve and enjoy: Let the chili mac rest a few minutes so the crust sets. Scoop portions and top with optional sour cream or green onions.

Notes

For a dairy-free version, substitute cheddar with plant-based shredded cheese. For gluten-free, use quinoa or rice pasta but adjust cooking times. When cooking over campfire, rotate lid and monitor heat to avoid burning cheese crust. Brown beef in batches to avoid steaming. Fresh spices and good quality canned tomatoes improve flavor.

Nutrition

Keywords: chili mac, Dutch oven recipe, campfire cooking, cheddar crust, comfort food, easy dinner, camping meal

Find it online: https://flurpchef.com/cozy-dutch-oven-campfire-chili-mac-recipe-best-cheddar-crust-ideas/